Party Vegetable Spread Recipes
GARDEN VEGETABLE SPREAD
This is a quick and wonderful spread that pairs well with toasted bagels (even my kids will eat it). Taken from "The Great American Favorite Brand Name Cookbook: Collectors Edition."
Provided by PSU Lioness
Categories < 15 Mins
Time 5m
Yield 1 cups, 15 serving(s)
Number Of Ingredients 6
Steps:
- Combine ingredients in a bowl; mix well.
- Cover and chill in the refrigerator until ready to serve.
- Serve with party rye or pumpernickel bread slices or assorted crackers.
- Also good with toasted mini bagel halves.
Nutrition Facts : Calories 54.5, Fat 5.2, SaturatedFat 2.9, Cholesterol 16.7, Sodium 52.1, Carbohydrate 1.2, Fiber 0.2, Sugar 0.8, Protein 1
VEGETABLE PARTY SANDWICHES
This is my sister's recipe which she makes for parties and holiday events. The sandwiches are always a popular food item! In Spring of 2007, this recipe was featured in two North Carolina newspapers by the famous Food Editor, Helen Moore. Plan ahead because the vegetable mixture needs to be refrigerated 25 hours for the flavors to blend well. The recipe yields 112 party-size, quartered sandwiches. Preparation time, not refrigeration time, is stated.
Provided by Seasoned Cook
Categories < 60 Mins
Time 35m
Yield 112 serving(s)
Number Of Ingredients 9
Steps:
- Dissolve gelatin in water according to directions.
- In a large bowl, mix dissolved gelatin with carrots, celery, cucumber, onion, lemon juice and mayonnaise. Refrigerate for 25 hours.
- When ready to make sandwiches, if mixture is too jelled to spread well, add 1/3 to 1/2 cup more mayonnaise.
- Using an electric knife, trim crusts from bread edges. Spread vegetable mixture on bread and make 28 sandwiches. Cut into quarters.
- Layer cut sandwiches in a large plastic container with damp paper towels between layers until serving time.
GARDEN VEGETABLE SPREAD
For a tempting dip or spread, try this fresh-tasting version suggested by field editor Jan Woodall of Indianapolis, IN. "It's chock-full of crunchy garden vegetables," Jan notes.
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 3 cups.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the first seven ingredients. Serve on snack toast and/or pit bread. Store in the refrigerator.
Nutrition Facts : Calories 14 calories, Fat 1g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 59mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 2g protein.
VEGGIE SANDWICH SPREAD
Make and share this Veggie Sandwich Spread recipe from Food.com.
Provided by Leta8076
Categories Spreads
Time 45m
Yield 2 cups
Number Of Ingredients 11
Steps:
- Combine vegetables in a cheesecloth.
- Squeeze out as much juice as possible.
- Discard juices.
- Place vegetables in large bowl.
- Add seasonings and stir.
- Add lemon juice, cream cheese and mayonnaise.
- Stir until thoroughly blended.
- Serve on bread for sandwiches, or as a spread with crackers.
Nutrition Facts : Calories 425.6, Fat 39.1, SaturatedFat 22, Cholesterol 125, Sodium 409.6, Carbohydrate 13.3, Fiber 2.3, Sugar 7.9, Protein 7.8
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